This is the perfect season to create a vibrant vegetable pizza using the freshest produce
from our market. Buon appetito!

Ingredients
For the Crust
– 2 ¼ teaspoons active dry yeast
– 1 cup warm water (110°F)
– 1 teaspoon sugar
– 2 ½ cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
For the Toppings
– 1 cup tomato sauce
– 1 cup shredded mozzarella cheese (or plant-based cheese alternative)
– 1 cup assorted sweet bell peppers, thinly sliced (red, yellow, green)
– ¼ cup hot peppers (such as jalapeños), thinly sliced (adjust to taste)
– 1 cup mushrooms, thinly sliced
– ½ cup black olives, sliced
– 2-3 cloves garlic, minced
-1-2 fresh tomatoes, thinly sliced

– Fresh basil leaves for garnish
Instructions
Prepare the Dough:
In a small bowl, combine the yeast, warm water, and sugar. Let sit for 5-10 minutes until foamy.
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a dough
forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in
size.
Preheat the Oven:
Preheat your oven to 475°F.
Roll Out the Dough:
Once the dough has risen, punch it down and roll it out into a 12-inch circle on a lightly floured
surface.
Transfer the dough to a parchment-lined baking sheet or a preheated pizza stone.
Assemble the Pizza:
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Sprinkle your choice of cheese (dairy or plant-based) over the sauce.
Add the sweet peppers, hot peppers, mushrooms, black olives, garlic, and tomato slices.
Bake the Pizza:
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Garnish and Serve:
Remove the pizza from the oven and garnish with fresh basil leaves.
Slice and enjoy your flavorful vegetarian pizza!

As we transition from winter to spring, the air remains brisk, making a hearty, vegetable-
based stew the perfect comfort food for March’s unpredictable weather.

Ingredients

– 1 tablespoon olive oil
-1 medium onion, diced
– 3 cloves garlic, minced (optional)
– 2 large carrots, sliced
– 2 medium potatoes, diced into bite-sized pieces
– 1 bunch asparagus, trimmed and cut into 2-inch pieces
-4 medium tomatoes, diced (or one 14-ounce can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon ground cumin
-1/2 teaspoon chili flakes (optional, for a bit of heat)
– 1 cup firm tofu, cubed (optional)
– Salt and pepper to taste
– Fresh parsley or basil for garnish (optional)

Instructions
Sauté the aromatics:
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes.

Add the vegetables:
Add the sliced carrots and diced potatoes to the pot. Cook for about 5 minutes, stirring
occasionally.

Season and simmer:
Stir in the smoked paprika, dried thyme, ground cumin, and chili flakes (if using).
Add the diced tomatoes and vegetable broth. Bring the mixture to a boil.

Cook the stew:
Reduce the heat to a simmer and cover the pot. Let it cook for 15-20 minutes, or until
the potatoes and carrots are tender.

Add the asparagus and tofu:
Stir in the asparagus pieces and cubed tofu. Simmer for an additional 5-7 minutes, until
the asparagus is tender but still bright green, and the tofu is heated through.

Taste and adjust:
Season with salt and pepper to taste. Adjust the spices if needed.

Serve and garnish:

Ladle the stew into bowls, garnish with fresh parsley or basil if desired, and serve with
crusty bread or rice.

We have all the fresh vegetables and ingredients you’ll need for this hearty,
delicious meal.

This is so fast and easy to do; very festive looking for Valentine’s Day or any day!
Plus, it’s good for you too. Dark or semi-sweet chocolate offers several health
benefits, including supporting healthy cholesterol levels and promoting good blood
pressure. Rich in calcium and potassium, dark chocolate can also contribute to strong
bones while enhancing your mood. Strawberries, on the other hand, are a powerhouse
of vitamin C and antioxidants that boost your immune system. They’re also an excellent
source of dietary fiber, making them a nutritious addition to your diet.

Ingredients
Strawberries: 1 pound (washed and thoroughly dried)
Chocolate Options:
Dairy – 8oz of semi-sweet 8 oz. or milk chocolate chips – Non-Dairy – We carry dairy
free chocolate chips
Optional Toppings:
You can add crushed nuts, coconut flakes, or sprinkles and/or a white chocolate drizzle
– be creative!
Instructions
Prep the Strawberries
Wash and pat dry the strawberries. Ensure they are completely dry to prevent the
chocolate from seizing.
Melt the Chocolate: Place the chocolate in a microwave-safe bowl.
Microwave in 20-30 second intervals, stirring between each interval until smooth.
Alternatively, use a double boiler to gently melt the chocolate over simmering water.
Dip the Strawberries
Hold each strawberry by the stem and dip it into the melted chocolate.
Swirl the strawberry to coat evenly, letting excess chocolate drip off.
Add Toppings (Optional)

Immediately sprinkle crushed nuts, coconut flakes, or sprinkles onto the chocolate
before it sets.
Set the Strawberries
Place the dipped strawberries on a parchment-lined baking sheet.
Let them set at room temperature or place them in the refrigerator for 15-20 minutes to
harden.
Optional Drizzle
Melt white chocolate (dairy or non-dairy) in the same manner as the chocolate.
Use a fork or piping bag to drizzle over the hardened chocolate-covered strawberries for
a decorative touch.

Storage:
Store the strawberries in an airtight container in the refrigerator for up to 2 days.
Enjoy your delicious treat!

Hearty Vegetarian Bean Soup
This hearty and flavorful soup is perfect for a cozy meal, loaded with protein, fiber, and
vitamins.
Ingredients:
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 can (14.5 oz) diced tomatoes, with juice
– 4 cups vegetable broth
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper, to taste
– 2 cups fresh spinach (optional)
– Juice of 1 lemon (optional, for brightness)
– Chopped fresh parsley, for garnish
Instructions:
1. Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add the diced onion, garlic,
carrots, and celery. Sauté for about 5 minutes, or until the vegetables are
softened and the onion is translucent.
2. Add Green Beans and Tomatoes
Stir in the green beans and diced tomatoes (including their juice). Cook for
another 2-3 minutes.
3. Add Broth and Spices
Pour in the vegetable broth, and stir in the thyme, smoked paprika, cumin, and
red pepper flakes (if using). Bring the mixture to a boil.
4. Simmer with Beans
Reduce the heat to low and add the white beans and black beans. Cover and let
the soup simmer for about 20-25 minutes, allowing the flavors to meld.
5. Optional Spinach and Lemon
If using spinach, stir it in during the last 5 minutes of cooking until wilted. Add the
lemon juice for a bright, fresh finish.
6. Season to Taste

Taste the soup and adjust seasoning with salt and black pepper as needed.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty
bread or a side salad.
Notes:
– You can substitute fresh green beans with frozen ones if needed.
– For extra richness, top each serving with a dollop of sour cream or a sprinkle of
grated Parmesan.
– This soup stores well in the fridge for up to 4 days or in the freezer for up to 3
months.
We have all the natural ingredients you’ll need to make this recipe. Enjoy your delicious,
hearty vegetarian soup!

Cranberry Nut Bread with Browned Butter Glaze

You’ll love this festive looking bread with its nutty texture, orange juice and zest for
added flavor; plus, the browned butter glaze gives this an added bonus flavor that your
family and guests will love. Looking for a plant-based options? It’s easy to substitute the
ingredients; we have what you need at Edge of the Woods. Bake away!

Ingredients:
– 2 cups all-purpose flour
– ¾ cup white sugar
– 1 ½ teaspoons baking powder
– ¾ teaspoon salt
– ½ teaspoon baking soda
– 1 cup chopped cranberries
– ½ cup chopped walnuts
– ¾ cup orange juice
– 1 large egg
– 2 tablespoons vegetable oil
– 1 tablespoon orange zest
Directions:
Preheat oven to 350 degrees – Grease a 9×5” loaf pan
Combine flour, sugar, baking powder, salt, baking soda in a large bowl. Add cranberries
and walnuts; mix till all blended.
In a medium bowl, mix together orange juice, egg, oil, zest until combined. Pour into
flour mixture and stir until just blended. Spoon batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick or tester inserted into the center of the loaf
comes out clean; approximately 50 minutes. Let cool in the pan for about 5 minutes
before removing onto a wire rack to cool completely.
Glaze:
½ cup unsalted butter
4 cups powdered sugar
1 ½ teaspoons vanilla extract
3 tablespoons milk

In a medium saucepan, melt the butter over medium heat. Continue cooking until the
butter turns a golden-brown color and has a nutty aroma, about 5-7 minutes.
2. Remove from heat and whisk in the powdered sugar, vanilla, and milk until smooth. If
the glaze is too thick, add a little more milk until it reaches your desired consistency.
When loaf is completely cool you can top with this glaze by either drizzling it over
the top or completely covering the top and then garnishing with cranberries of
your choice – whole ones or dried.

Merry Holidays to all!
The Dodge Family and Edge of the Woods Team

Here’s a different type of stuffing you can use for Thanksgiving or any time of year! It’s a nutritious and vibrant dish perfect for a hearty side dish.

Vegetarian Quinoa-Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (any color, tops cut off, seeds and membranes removed)
• 1 cup quinoa, rinsed
• 1 ½ cups vegetable broth (or any broth you like)
• 1 cup canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained (or 1 cup fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, diced (or 1 medium tomato)
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp smoked paprika
• ½ tsp chili powder (optional, for a kick)
• Salt and pepper, to taste
• ¼ cup fresh cilantro or parsley, chopped
• Juice of 1 lime
• ¼ cup shredded cheese (optional, for topping; use vegan cheese if desired)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Quinoa: In a medium pot, add the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa has absorbed the liquid. Fluff with a fork and set aside.
3. Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the garlic and cook for an additional minute.
4. Combine Ingredients: Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir to combine and let it cook for 2-3 minutes until everything is warmed through. Remove from heat and stir in fresh cilantro and lime juice.
5. Stuff the Peppers: Place the hollowed bell peppers upright in a baking dish. Spoon the quinoa mixture into each pepper, pressing it down gently to fit more filling. Top each pepper with a little shredded cheese if desired.
6. Bake the Peppers: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese (if using) is melted and bubbly.
7. Serve: Carefully remove the peppers from the oven. Let them cool slightly before serving. Garnish with extra cilantro or parsley. A squeeze of lemon or lime juice adds a nice flavor too if you wish.

• For extra flavor, add chopped jalapeños to the filling for spice.

We have all that you need to make this dish at Edge of the Woods – we even make our own stuffed peppers for the holidays for you to take home and enjoy.  Call us days in advance if you would like any of our catering choices.  https://eotwm.com/holiday-menu/